chopped fresh parsley and grated Parmesan,for topping (as desired)
In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.
Meanwhile, heat 2 tablespoons of the sun-dried tomato oil in a large saucepan over medium heat. Add the garlic and red pepper flakes; cook until fragrant, 30 seconds. Add the canned tomatoes (with juice) and sun-dried tomatoes. Simmer gently, stirring occasionally and breaking up the canned tomatoes, until thick, about 15 minutes.
Add the cherry tomatoes; simmer until soft, about 10 minutes.
Add to the pasta. Season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
If you are preparing this recipe as GLUTEN-FREE, it's okay to sub GF pasta for regular.